With extensive knowledge of the culture and cuisine of Mexico, acquired by living in different states, Yvan Mucharraz, Executive Chef of The Resort at Pedregal, has developed a special ability for highlighting the flavors and colors of Mexican dishes.
As a result of his father serving in the Navy of Mexico, Yvan developed a special interest in gastronomy and acquired considerable experience as he passed through the different parts of the country. Few people have enjoyed access to the type of knowledge Yvan had to improve the native cuisine.[two_one_first]
At a young age, he was influenced by the work of Yuri de Gortari Krauss and Edmundo Escamilla, researchers and specialists in Mexican cuisine. They taught him the importance of ingredients and flavors in the kitchens of this country, while Thomas Keller instructed him in culinary techniques during his tenure in different Michelin-starred restaurants. The knowledge gained throughout his culinary career have made Yvan a benchmark of Mexican cuisine.[/two_one_first][two_one_second] [/two_one_second]
In 2012, fascinated by the freshness of the seafood and the abundance from farms in Baja California Sur, Yvan decided to settle in Los Cabos. Months later, he joined the staff of The Resort at Pedregal as Executive Chef of four restaurants: Don Manuel’s, El Farallon, Crudo and Beach Club.
Don Manuel’s is a Mexican restaurant where the flavors are the stars. Yvan seeks to awaken a passion for traditional Mexican food by highlighting the colors, textures and aromas of the ingredients that make up each of the dishes, including Hamichi Crudo, Xnipec, Habanero Chile Condiment, Red Radish, Hass Avocado; Pork Belly Tamal with Huitlacoche Purée, Roasted Cremini Mushrooms and Chile Guajillo Salsa; Roasted Sea Bass with Corn-Vanilla Pudding, Popcorn Powder, Pumpking seeds, yellow baby corn and Chipotle emulsion; and finally a Dark Chocolate Marquis, smoked Agave, Candied Hazelnuts and Piloncillo Ice Cream.
Menu choices depend on the availability and freshness of products.